I have been working with a new bread recipe, the votes are in it's a keeper and we'll have to have some at the DOMM. A potatoe bread makes the best rolls/buns you ever had if I do say so myself, based of an 1870's recipe I found, a lot more potatoe than modern recipes and it uses real riced potatoes like I use in the potatoe dumplings. Just had it again with cheese steaks, well have to have some, fantastic when fresh but loses something quickly, we'll have to have it with pulled pork or beef or cheese steaks.